As I’ve mentioned in previous posts, I have more blackberries than I know what to do with. (I actually just typed “popsicles” instead of “blackberries,” and I guess now that’s true, too.) Either one is a pretty good problem to have, but this weekend the berry surplus led to this delicious outcome.

Blackberry Coconut Lime Popsicles

Makes 6 small/4 large pops

1 can full-fat coconut milk
1/4 cup + 1 Tbsp honey
1 tsp vanilla extract
2 1/2 cups blackberries, rinsed and drained
1 lime, zested
1/4 cup lime juice
pinch salt

In a medium bowl, combine coconut milk, 1/4 cup honey, salt, and vanilla extract, and whisk to combine.

In a blender, puree blackberries, then pour through a fine-mesh strainer to remove seeds. With the back of a spoon or spatula, press berry pulp and seeds against the strainer to help extract all of the liquid. Discard the seeds. Add 1/2 cup of the coconut milk mixture and 1 tablespoon honey to the strained berries, and whisk.

Add the lime juice and zest to the remaining coconut milk mixture, and stir to combine.

Pour alternating layers of the coconut milk mixture and the berry mixture into popsicle molds. Freeze for about 30 minutes, then insert sticks and freeze until firm.

A couple of notes: If you’re in a hurry, you could just strain the berries and throw everything together. You won’t have the pretty layers, but you also won’t get as many bowls dirty. Your call. If you don’t have honey on hand, you could probably substitute sugar, agave, or maple syrup, though I haven’t tried it.